Preparation

Monday July 4, 2011
1st Steep of the Day
Had This Tea with Lunch at the Shamrock Resturant in Thurmont Md.http://www.shamrockrestaurant.com/
I Wanted A Cup of their Barrys Gold Irish Black Tea
But they Brought a Tea Caddy without any Barry’s Gold
So Went with this Bigelow Green with Blueberry
Great Cup Again from Bigelows, Made me froget Barry’s Gold
Keep on Steepin

Preparation

Lords Day July 3, 2011
1st Steep of the Day
Took This REDGREEN Tea Along to Church Today
Great strawberry and citrus flavors that make this a truly enjoyable tea
It Was Enjoyed The whole way to Virginia.
Gonna
Keep on Steepin

Preparation

Friday JULY 1, 2011
1st Steep of the DayLASTTIMEFORTHISMONTHLYWORKTEA
Change Coming for the MONTH OF JULY
Strauss’s Wildberry ( wine wanna be tea )
Again went for this Wine Reminding Tea “see other Notes”
Smells of Fruit Flavor Base.
When the 205’ Water hits the Bag it Springs to Life.
It’s hard to wait the 5 Min steep Time. But I’ll
Keep on Steepin

Preparation

Thursday June 30, 2011
1st Steep of the Day
Strauss’s Wildberry ( wine wanna be tea )
Again went for this Wine Reminding Tea “see other Notes”
Smells of Fruit Flavor Base.
When the 205’ Water hits the Bag it Springs to Life.
It’s hard to wait the 5 Min steep Time. But I’ll
Keep on Steepin

Preparation

Wednesday June 29, 2011
1st Steep of the Day
Strauss’s Wildberry ( wine wanna be tea )
Again went for this Wine Reminding Tea “see other Notes”
Smells of Fruit Flavor Base.
When the 205’ Water hits the Bag it Springs to Life.
It’s hard to wait the 5 Min steep Time. But I’ll
Keep on Steepin

Preparation

Tuesday June 28, 2011
1st Steep of the Day
Strauss’s Wildberry ( wine wanna be tea )
Again went for this Wine Reminding Tea “see other Notes”
Smells of Fruit Flavor Base.
When the 205’ Water hits the Bag it Springs to Life.
It’s hard to wait the 5 Min steep Time. But I’ll
Keep on Steepin

Preparation

Monday June 27, 2011
1st Steep of the Day
Strauss’s Wildberry ( wine wanna be tea )
Again went for this Wine Reminding Tea “see other Notes”
Smells of Fruit Flavor Base.
When the 205’ Water hits the Bag it Springs to Life.
It’s hard to wait the 5 Min steep Time. But I’ll
Keep on Steepin

Preparation

Lord’s Day June 26, 2011
3rd Steep of the Day
Steeped a Cup of the Chai From This Collection
The Tea Is Pleasing and Mild rather Too,,, Mild
Dry Leaves Had A Good Black Tea Nose
With a SLIGHT Hint of SPICE (Cinnamon Clove and Black Pepper)
But it is VERYMILD AS was the Earl Grey
After Steeping for 3 Min. with 212 Boiling Water
The Liquor Was Light Brown with A More CINNAMON Smell
If You Like A LIGHT Chai Reach for this Escape.

Preparation

Lord’s Day June 26, 2011
2nd Steep of the Day
Steeped a Cup of the Earl Grey From This Collection
The Wife wanted to Try a Tea Escapade in Earl Grey
The Tea Is Pleasing and Mild rather Too,,, Mild
Dry Leaves Had A Good Black Tea Nose
with Very Little, to No Earl Grey Bergamot smell
After Steeping for 3 Min. with 212 Boiling Water
The Liquor Was Light Brown with No Tell Tale Bergamot
If You Like A LIGHT Earl Grey Reach for this Escape.
But I Think That The EARLESCAPED Here

The Book of Tea was written by Okakura Kakuzo in the early 20th century. It was first published in 1906, and has since been republished many times. – In the book, Kakuzo introduces the term Teaism and how Tea has affected nearly every aspect of Japanese culture, thought, and life. The book is noted to be accessibile to Western audiences because though Kakuzo was born and raised Japanese, he was trained from a young age to speak English; and would speak it all his life, becoming proficient at communicating his thoughts in the Western Mind. In his book he elucidates such topics as Zen and Taoism, but also the secular aspects of Tea and Japanese life. The book emphasises how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that this tea-induced simplicity affected art and architecture, and he was a long-time student of the visual arts. He ends the book with a chapter on Tea Masters, and spends some time talking about Sen no Rikyu and his contribution to the Japanese Tea Ceremony.
(Summary from Wikipedia)